Овочевий бульйон

600 гр

Рис

150 гр

Цибуля

1

In a pan, sauté chopped onions and bell peppers in butter until soft.

Вершкове масло

15 гр

Болгарський перець

1

Stir in the rice, cook for about 1 minute, then gradually add warm vegetable broth, stirring frequently.

Пармезан

30 гр

Once the rice is creamy and al dente, stir in Parmesan cheese, mixing well. Serve immediately.

Serve hot topped with Parmesan cheese and a sprinkle of parsley if available. It can be stored for up to 3 days in the refrigerated, just reheat gently.